Roast Duck

Ingredients

• a duck
• salt to taste
• pepper to taste
• flour and breadcrumbs mixed in equal proportions
• chestnut stuffing

Method

1. 1

   Dress the duck, scrub inside and out, rinse with boiling water.

2. 2

   Dry, rub outside with flour and breadcrumbs, season, stuff with chestnut stuffing.

3. 3

   Bake for 2.5 to 3 hours, basting occasionally.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 115. The excerpt below is the record exactly as published.

pepper to taste, i T chopped celery, i T cat- sup, and the pieces of kidney. Stir until well heated throughout, sprinkle i T chopped parsley over the top and serve at once. Potatoes au Gratin Mash 2 c potatoes, making quite soft with milk; season with salt, pepper and butter to taste. Arrange in layers in a buttered baking dish, sprinkling grated cheese over each layer, and covering the top with buttered crumbs. Place in a hot oven until well heated throughout and nicely browned on the top. Tomatoes with Savory Custard Mix together i pt. canned tomatoes, }i c breadcrumbs, FEBBUABY MENUS 207 I T finely chopped onion, i t sugar, and salt and pepper to taste ; pour into a buttered baking dish. Beat 4 eggs, add- ing ^ t salt, I t sugar, and 13^ c milk. Pour over the Tomato mixture and bake set in a pan of water, in a slow oven until set, about j4 ^• Chocolate Mousse Melt I oz. chocolate, add J4 c powdered sugar, and gradu- ally yz c cream. Stir over the fire until the boiling point is reached, then add 3^ T granulated gelatine dissolved in 13^2 T boiling water, ^ c sugar, and i t vanilla. Strain the mixture into a bowl, set in a pan of ice water, stirring constantly until it thickens, then fold in i c of stiffly whipped cream. Mould, pack in salt and ice, and let stand 4 h or more. Preparing the Meal About I h before dinner put the kidneys on to cook, then pare and boil the potatoes. Make the Tomato and Savory Custard and place in the oven. Then drain and mash the potatoes, prepare with the cheese and place in the oven. Finish the preparation of the kidneys, then serve the dinner. The dessert should be made immediately after luncheon. BREAKFAST Sunday Lesson 127 GRAPEFRUIT PETTI JOHN — CREAM AND SUGAR FRUIT GEMS COFFEE Fruit Gems Beat the yolks of 2 eggs, add 2 c milk and stir in ^ c dates and Yz c raisins, scalded and chopped. Mix and sift I c whole wheat flour, 3^ c cornmeal, 2 t baking powder and V2 t salt, and add to the milk mixture. Beat vigorously for several minutes, then cut and fold in the stiffly beaten whites of 2 eggs. Pour into hot greased gem pans and bake 20 m in a hot oven. Grapefruit Prepare as in Lesson 40, page 58. 208 LESSONS IN COOKING Pettijohn Use I c Pettijohn, 2 c boiling water, >4 t salt, cook 2 h (see p. ID.) Preparing the Meal Reheat the cereal, then make the Fruit Gems and, while baking, make the coffee. Now prepare the Grapefruit, if this has not been done the preceding evening, and serve it, then the cereal and lastly the Fruit Gems and coffee. DINNER Sunday Lesson 128 ROAST DUCK GIBLET SAUCE MASHED POTATOES CREAMED CELERY CRANBERRY SAUCE CABINET PUDDING Roast Duck Follow directions for dressing a fowl given in Part III, page loi. Be sure to scrub well both inside and out, using plenty of soda. Then rmse thoroughly with boiling water. Dry, rub the outside with flour and breadcrumbs mixed in equal proportions. Season with salt and pepper, then stuff with chestnut stuffing

Cook this with the app: pantry check, scaling, and the assistant.